Vegetarian Samosa Wraps

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The "samosa" that feature in these filling wraps are not the ever-popular savory Indian appetizers, but little patties inspired by the elements that commonly feature in the pastry version. The first time I made the samosa cakes, I made them larger, pan-fried them, and paired them with some tamarind chutney as part of Indian-themed meal.

It turns out the combination of diced potatoes, carrots, complete with a good number of spices and some green peas, are even better when baked rather than fried, and I've made them several times since I originally developed the recipe that has since become a classic in my kitchen.

To serve as a substantial filling for these winning wraps, this time around I made them smaller. Again the cakes are paired with tamarind chutney, though it serves as a sauce this time, along with some chopped tomatoes, bell pepper and parsley for some fresh flavors. Wishing to add additional protein to the meal, I served them in homemade chickpea flour tortillas, but if you don't want to go to the additional fuss, naan bread or pita halves would be a delightful substitute as well. The tamarind chutney adds a nice bite and some sweetness to the wraps, but tomato chutney would also be a fine substitute.

The possibilities for serving these golden browned samosa cakes are as endless as the imagination of the cook. Try them and see for yourself.

Vegetarian Samosa Wraps

Recipe by Lisa Turner Cuisine: Indian Published on August 8, 2019 Baked pastry-free potato samosa cakes served in tortilla wraps with tamarind chutney Preparation: 20 minutes Cooking time: 1 hour 30 minutes Print this recipe Chutney: 1/3 cup tamarind pulp 1 1/4 cups boiling water 1 teaspoon cumin seeds 1-inch piece fresh ginger, finely chopped 1/2 teaspoon ground cayenne 1/3 cup pitted dried dates, finely chopped 3 tablespoons dry roasted cashews, broken into pieces 3 tablespoons dried grated unsweetened coconut 1 teaspoon sea salt 2 tablespoons fresh parsley, finely chopped Ingredients: 2 lbs (900 g or about 4 large) potatoes 3 tablespoons sesame oil, divided 1 teaspoon brown mustard seeds 1/2 teaspoon cumin seeds 1 large shallot or small onion, finely chopped 1 large carrot, diced 1-inch piece fresh ginger, minced or grated 2 to 3 fresh red or green chilies, seeded and finely chopped 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 1/2 teaspoons ground coriander 1 teaspoon paprika 1/2 teaspoon chili powder 1/4 teaspoon ground cayenne 1 teaspoon sea salt, or to taste 1 cup fresh or defrosted frozen green peas 1/4 cup whole wheat or chickpea flour (besan), or more as needed 6 7-inch chickpea flour tortillas, store-bought tortillas, or pita breads 1/4 cup fresh cilantro, chopped 2 tomatoes, chopped Instructions: Make the chutney 3 to 4 hours before serving or the day before. Place the tamarind in a medium bowl and cover with the boiling water. Let sit for about 1 hour. Using your fingers, mash and squeeze the tamarind to separate it from any seeds or fibers. Place a strainer over another bowl, pour in the tamarind water mixture, and push firmly to get as much of the purée out of the sieve and into the bowl. Stir in the remaining chutney ingredients, cover, and let sit for 2 to 3 hours or longer to allow the flavors to blend. To make the samosa cakes for the wraps, roast the potatoes in a preheated 425° oven until fork tender — about 50 minutes. Alternately, steam or boil the potatoes until tender. Let the potatoes cool and then mash along with 2 teaspoons of the sesame oil in a large bowl. Heat the remaining tablespoon of sesame oil in a non-stick pan over medium heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the shallot or onion and carrot, and continue to stir for another 5 to 8 minutes or until the carrots have softened. Now add the ginger and chilies, and stir for another 2 to 3 minutes. Toss in the turmeric, ground cumin, ground coriander, chili powder, cayenne, and salt, and stir for another minute. Transfer this mixture to the mashed potatoes and stir until well combined. Stir in the peas and flour. Cover and refrigerate for at least 1 hour. Preheat an oven to 375°F and line a baking sheet with parchment paper. Shape the potato mixture into small patties about 2-inches in diameter and transfer to the prepared pan. Bake for 30 minutes, until golden brown on both sides, gently flipping the cakes part way through the baking time. To assemble the wraps, add two of the samosa cakes into a tortilla, spoon some chutney over top, and scatter with fresh chopped cilantro and tomato. You can also stuff a few of the cakes into halved pita breads, or serve over burger buns if desired. Notes: If you are using fresh peas, boil them in hot water for 2 to 4 minutes before adding to the potatoes. If frozen peas are used, simply defrost them before adding. Any leftover cakes can be reheated in aluminum foil before serving if desired. Serving note: If you don't want to serve the wraps with the chutney, simply include chopped tomatoes, or some tomato chutney or salsa instead, along with some chopped lettuce leaves. Makes 6 servings

More Indian baked savories from Lisa's Kitchen:
Red Lentil, Chickpea and Millet Patties
Potato Patties Stuffed with Spiced Mushrooms and Green Peas
Spicy Baked Chickpea Koftas
Baked Mixed Vegetable Cutlets (Sabji Tikki)
Baked Paneer and Chickpea Cutlets

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